title: Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage.
abstract: This study was conducted to evaluate the antioxidant effects of soy sauce on lipid oxidation and color stability of raw beef patties. Raw beef patties were formulated with four solutions such as NaCl (sodium chloride solution), NaCl/SS (1:1 ratio of sodium chloride and soy sauce solution), SS (soy sauce solution), or SS/A (soy sauce solution combined with 0.05% ascorbic acid) in the same salt concentration. Addition of soy sauce resulted in the decreased pH, lightness, and increased yellowness. Treatment SS/A had the lowest percent of metmyoglobin during storage (P<0.05). A reduction (P<0.05) in the 2-thiobarbituric acid, peroxide, and conjugated diene concentration as result of soy sauce addition were observed in treatments SS and SS/A at the end of the storage period. There were no differences (P>0.05) in free fatty acid concentration at the end of storage. The combined addition of soy sauce and ascorbic acid greatly improved (P<0.05) color stability and retarded lipid oxidation.
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, South Korea.
authors.forename: Hyun-Wook
authors.initials: HW
authors.lastname: Kim
authors.forename: Yun-Sang
authors.initials: YS
authors.lastname: Choi
authors.forename: Ji-Hun
authors.initials: JH
authors.lastname: Choi
authors.forename: Hack-Youn
authors.initials: HY
authors.lastname: Kim
authors.forename: Ko-Eun
authors.initials: KE
authors.lastname: Hwang
authors.forename: Dong-Heon
authors.initials: DH
authors.lastname: Song
authors.forename: Soo-Yoen
authors.initials: SY
authors.lastname: Lee
authors.forename: Mi-Ai
authors.initials: MA
authors.lastname: Lee
authors.forename: Cheon-Jei
authors.initials: CJ
authors.lastname: Kim
mesh_terms: D000818:Animals; D000975:Antioxidants; D002417:Cattle; D003080:Cold Temperature; D003116:Color; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage / Q000379:methods; D006863:Hydrogen-Ion Concentration; D015227:Lipid Peroxidation; D008461:Meat Products / Q000032:analysis*; D008786:Metmyoglobin / Q000378:metabolism; D010545:Peroxides; D012492:Salts; D017673:Sodium Chloride, Dietary; D045730:Soy Foods; D013025:Glycine max; D017392:Thiobarbituric Acid Reactive Substances
chemical_list: D000975:Antioxidants; D010545:Peroxides; D012492:Salts; D017673:Sodium Chloride, Dietary; D017392:Thiobarbituric Acid Reactive Substances; D008786:Metmyoglobin
keywords: Antioxidant; Discoloration; Lipid oxidation; Soy sauce